Once you see how easy biscotti are to make yourself, you’ll pass right by the ones that come in boxes or wrapped in cellophane. The crisp Italian cookies are a breeze to bake in large batches and to customize with add-ins -- try our master recipe, with almonds and anise seeds, or one of our clever variations.
Garlic bread, Spanish-style: Rub baguette slices with garlic cloves, brush with extra-virgin olive oil, and grill to a crisp, then rub with cut plum tomatoes -- that's the traditional version of these Catalan toasts. Here, they're given the special-occasion treatment with oven-dried tomatoes, fresh herbs, and other toppings, all inspired by the flavors of the region.This recipe originally appeared in Martha Stewart's Appetizers (Clarkson Potter).
This quick take on the Provencal pizza-like tart known as pissadaliere is topped by sauteed onions, slivered Nicoise olives, fresh thyme, and anchovies. Puff pastry makes a fast and easy alternative to traditional bread or pastry doughs when making it or other tarts: Once the sheets have thawed, roll them out and sprinkle with your choice of toppings, then pop in the oven and you're done.This recipe originally appeared in Martha Stewart's Appetizers (Clarkson Potter).